Slow-Cooked Chicken with 40 Cloves of Garlic
Description
It sounds crazy to cook chicken with so much garlic, but, trust us, the garlic sweetens and
mellows as it is slowly braised in the Crock Pot, turning into a rich, aromatic sauce. This
is our version of a classic French dish.

Methods/steps
Coat the chicken pieces with flour and pat off the excess. Season the chicken pieces with
salt and pepper.
In a large, heavy pan, warm the oil over medium heat. Brown chicken pieces lightly on
all sides, 8 to 10 minutes. Transfer the chicken to a 6- to 8-quart slow cooker.
Discard all but 1 tablespoon of oil from the pan. Turn the heat to medium-low and add
the onions, carrots, celery, and garlic to the pan. Cook for 10 to 12 minutes, stirring
occasionally, until the garlic is lightly browned.
Stir in the 6 tablespoons of all-purpose flour. Add the wine and stock and bring to a
simmer, stirring, until the mixture thickens, then pour it over the chicken in the slow
cooker. Add the bay leaves and Herbes de Provence, and stir to mix. Cover the slow
cooker and cook for 3 to 4 hours on high or 6 to 7 hours on low.

Transfer the chicken to a serving platter. Remove the bay leaves from the sauce and stir
in the parsley. Season to taste with salt and pepper, pour the sauce over the chicken, and
serve.

Additional Tips
After you separate the garlic heads into cloves, here's how to peel them: Place the garlic
cloves in a medium-size metal mixing bowl, then place another metal mixing bowl of the
same size (or a metal baking sheet) inverted over the top. Holding the bowls firmly
together, shake the garlic vigorously for 1 minute. When you remove the top bowl, you'll
find that most of the cloves are peeled. Peel the remaining ones by gently crushing each
clove under the blade of your chef's knife and pulling off the loosened peel.

Slow-Cooked Chicken with Baby Potatoes
Description
A great one-dish meal: chicken, potatoes, mushrooms, escarole, and roasted red peppers
simmered in a savory mixture of white wine and our Ready-to-Use Chicken Stock, with a
whiff of tarragon.

Methods/steps
Coat the chicken with flour and pat off the excess. Heat the oil in large skillet over
medium heat. Add the chicken and brown lightly on all sides, 8 to 10 minutes. Remove
the chicken from the pan and transfer it to a 6- to 8-quart slow cooker.
Discard all but 1 tablespoon of oil from the skillet. Add the shallots and cook, stirring, for
1 to 2 minutes. Add the mushrooms and cook, stirring, for 3 to 4 minutes. Stir in the 3
tablespoons of flour. Add the wine and chicken stock and bring the mixture to a simmer,
stirring until it thickens. Add the potatoes to the chicken in the slow cooker, and pour the
wine-stock mixture over chicken and potatoes. Cover and cook for 3 to 3 1/2 hours on
high for 6 to 6 1/2 hours on low.
Adjust the cooker to high and add the escarole. Move the chicken pieces to the top,
cover, and cook about 45 minutes more, or until the escarole is tender.
Stir in the tarragon, peppers, and capers. Add the lemon juice and season to taste with salt
and pepper.

Chicken and Wild Mushrooms Supreme
Description
Savor chunks of tender chicken and wild mushrooms bathed in a creamy sauce and
served up in crisp puff pastry. With some fresh chives sprinkled over the top, you have a
dish ready for company or family in short order.

Methods/steps
1. Heat a large skillet over medium heat. Add the oil, and then the onion,
mushrooms, thyme, and a sprinkle of salt and pepper. Sauté the vegetables,
stirring frequently, about 5 minutes, until they are lightly browned and tender.
2. Reduce the heat to low and add the More Than Gourmet White Wine Sauce,
stirring to combine. Simmer for 5 minutes, stirring occasionally.
3. Whisk in the cream, stir in the chicken, and simmer 2 minutes more, until the
chicken is warmed through. Season to taste with more salt and pepper if needed.
4. To serve, ladle the chicken and mushroom sauce into the warm puff pastry shells,
and sprinkle with the chives.

Chef Mick's Old Fashioned Chicken Noodle Soup
Description
A classic comfort food that's simple to prepare with our Fond de Poulet Gold. This
recipe comes to us from the kitchen of Chef Michelangelo (Mick) Rosacci of Tony's
Market in Denver. Dish it up in warm bowls, add a dusting of grated Parmesan, sit back,
and enjoy.

Methods/steps
Bring the water to a simmer in a large soup pot. Add the Fond de Poulet Gold® and
whisk until it is dissolved. Add the carrots and celery and simmer for 20-30 minutes.
Add the noodles, cover the pot, and simmer until the noodles and vegetables are tender.
Add the peas and chicken, stir to combine, and cook just another minute or two, until the
soup is warmed through. Season to taste with salt and pepper.